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Sunday, December 20, 2009

How to Sprout Nuts

Sprouted Nuts are my latest treasure. I had heard of them before but honestly the name is very unappetizing, I kept picturing a soft gooey nut with a tail "sprouting" out of it. I couldn't have been more wrong. Sprouted nuts are soaked in salt water then slowly dried, they are light and crispy and so much better than even raw nuts. There are many variations out there but I have found this to be the easiest and taste the best. I bake pecans at 170 degrees for 4 hours, almonds take about 6 hours. Enjoy!

1. Place nuts in a bowl, sprinkle with salt and fill the bowl with water covering the nuts plus at least 3 inches. Soak a minimum of 7 hours or overnight (cashews should not be soaked over 6 hours).2. Drain and place on a cookie sheet. Place in a food dehydrator or your oven at lowest setting. Dehydrate/Bake until thoroughly dry, this can be anywhere from 4 to 12 hours depending on the nuts. Stir every few hours.